Batch records and QC logs
How to use batch records and QC logs to maintain consistency, traceability, and continuous improvement in coffee quality.
Specific lots
Scorching and tipping causes
Understand why scorching and tipping occur during roasting and how to prevent them.
Designing profiles for density and size
This topic covers how to create roasting profiles tailored to bean density and size, ensuring even roast and optimal flavor development.
Traceability and lot coding
This topic explains how traceability and lot coding work in coffee milling, why they are essential for quality assurance, and how they support transparency and trust in specialty markets.
Lot segregation and labeling
This topic explains how lot segregation and labeling are managed in coffee drying and storage, why they are essential for traceability, and how they impact quality consistency and market value.